Vegetable Salad - cooking recipe

Ingredients

2 cans green beans
1 can green peas
1 can Mexicorn
onions
celery
1/2 c. white vinegar
1 c. sugar
1/2 c. Wesson oil
1 Tbsp. salt

Preparation

Heat vinegar, sugar, oil and salt over low burner until sugar is dissolved.
Pour over drained vegetables.
Let stand overnight. The amount of onions and celery is your preference.
This salad keeps well in the refrigerator.